Red Cabbage (or Rotkohl) is a classic German side dish, particularly popular during festive meals. This flavorful dish brings together the natural sweetness of apples, the earthiness of cabbage, and a hint of warming spices like cloves and bay leaves. It’s the perfect accompaniment for hearty dishes like roast meats or sausages.
Why You Will Love this German Red Cabbage
- Authentic Taste: This recipe brings the traditional flavours of Germany straight to your table.
- Simple Ingredients: Only a few pantry staples and fresh ingredients are needed.
- Versatile Side: It pairs well with a variety of main dishes, from roasted meats to goulash and rouladen.
- Make Ahead: The flavour improves as it sits, making it ideal for prepping in advance.
German Red Cabbage
Ingredients
- 1 large red cabbage
- ¾ tablespoon lard or rendered bacon fat
- 1 onion peeled and diced
- 4-5 Granny Smith apples peeled and diced
- 4-5 whole cloves
- 1 bay leaf
- Juice of 1 lemon
- 1 heaped teaspoon salt and ground black pepper to taste
- ¾ cup 180ml / 6 oz water
- ½ tablespoon cornstarch mixed with 3 tablespoons cold water
Instructions
- Prepare the cabbage by removing any damaged leaves and rinsing it. Remove the core, and finely shred.
- In a large pot, melt the lard over medium heat and sauté the diced onion until translucent.
- Add the shredded cabbage and sauté for 4-5 minutes.
- Add the diced apples, water, bay leaf, cloves, lemon juice, salt, and pepper. Stir well.
- Reduce the heat and simmer on low for 45-60 minutes, or until the cabbage is tender.
- In a small bowl, mix the cornstarch with cold water to form a smooth paste. Add it to the pot to thicken the dish.
- Remove the bay leaf before serving.
This German Red Cabbage (Rotkohl) recipe is a must-try for anyone looking to experience a taste of Germany in their kitchen. With its balance of sweet and tangy flavours, it’s perfect for serving alongside rich, savoury main courses. Give it a try, and don’t forget to share your results!
Variations of German Red Cabbage
- Bacon: Render bacon instead of lard for a smoky twist.
- Wine: Add a dash of red wine for a richer flavor.
Frequently Asked Questions
Can I make this recipe in advance?
Yes! In fact, the flavours deepen when left to sit, making it even better the next day.
What should I serve with Red Cabbage?
This dish pairs well with roasted meats and kartoffel-knödel or goulash and spätzle.
Can I freeze leftovers?
Absolutely! Store in an airtight container for up to 3 months. Thaw and reheat on the stovetop.
I would love to hear from you
If you’ve tried this recipe or have any questions, feel free to comment or share your thoughts!
